Step 1

Preheat oven to 400 degrees. If using fresh, cooked pumpkin, strain puree for at least 30 minutes in cheesecloth or a wire sieve.

Step 2

In a standing mixer, cream the butter at medium-high speed until soft and lightened in color. Add molasses and 1 1/2 c. of the brown sugar, beating until combined and light in texture.

Step 3

Add the eggs, pumpkin and carrot, and mix on medium speed until blended.

Step 4

In a separate bowl or on a flexible cutting board, sift together the flour, salt, baking soda, cinnamon and nutmeg. Pour into wet ingredients and gently fold together, being careful not to overmix.

Step 5

Fold in the cranberries, raisins or currants.

Step 6

Using a spoon or large disher (what I used), fill muffin cups three-quarters full. Place three almond slivers in the middle of each muffin top, pointing up slightly in a radiating pattern. (If using walnut or pecan halves, place one at an upward angle in the middle of each muffin. If using pieces, sprinkle a small amount on each muffin.)

Step 7

In a small bowl, mix remaining 1/2 c. brown sugar with chipotle or cayenne powder. Sprinkle liberally on top of muffins.

Step 8

Bake for 12 – 15 minutes.

Step 9

Best if served immediately, so the topping remains crisp.